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Pumpkin Chocolate Chunk Muffins | Simmer & Sage

Bakery Style Pumpkin Chocolate Chip Muffins (Gluten Free option)

Warm and cozy with all the seasonal spices, these jumbo muffins are made with pumpkin puree, butter and giant chocolate chunks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8 bakery-size muffins

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 stick unsalted butter
  • 2 eggs
  • 1 15 oz. can pumpkin puree
  • 1 1/2 cups chocolate chunks divided
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp. cardamom
  • 1/4 tsp. salt
  • 1/4 tsp. coconut oil
  • 2 Tbsp. coarse sugar

Instructions
 

  • Preheat oven to 350 degrees. Coat a jumbo size muffin tin with nonstick cooking spray, or line with cupcake liners.
  • In a large bowl, cream butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
  • In a separate bowl, whisk together the flour, salt, baking soda and spices.
  • Stir the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the chocolate chunks.
  • Fill muffin tins 2/3 of the way with batter. Sprinkle evenly with coarse sugar. Bake 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  • To make the chocolate drizzle, combine 1/2 cup of chocolate chunks and the coconut oil in a small bowl. Microwave in 20 second intervals until melted and smooth. Drizzle over cooled muffins.
Keyword bread, breakfast, brunch
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